نتایج جستجو برای: physical and sensory properties

تعداد نتایج: 16986753  

پایان نامه :وزارت علوم، تحقیقات و فناوری - دانشگاه صنعتی اصفهان - دانشکده فیزیک 1390

in this thesis, barium ferrite nano particles were prepared by sol-gel method. their structural and magnetic properties of samples have been investigated using thermo gravimetric analysis (tg-dta), x-ray powder diffractometer (xrd), fourier transform infrared (ftir), scanning electron microscopy (sem), field emission scanning electron microscopy (fesem), ac susceptometer, vibrating sample magne...

پایان نامه :وزارت علوم، تحقیقات و فناوری - دانشگاه فردوسی مشهد - دانشکده علوم 1376

this thesis deals with the construction of some function algebras whose corresponding semigroup compactification are universal with respect to some properies of their enveloping semigroups. the special properties are of beigan a left zero, a left simple, a group, an inflation of the right zero, and an inflation of the rectangular band.

Journal: :journal of food biosciences and technology 0
f. salehi assistant professor of the department of food science and technology, bu-ali sina university, hamedan, iran. m. kashaninejad professor of the faculty of food science & technology, gorgan university of agricultural sciences and natural resources,gorgan, iran.

the potential of quince powder was evaluated for the production of fiber rich sponge cakes. in this study, quinces slices were dried in an infrared–hot air dryer (375 w, 60°c and 1 m/s flow rate). the rheological properties of cake batters and physico-chemical, textural and sensory properties of the sponge cake supplemented with five different concentrations (control, 5, 10, 15 and 20 %) of qui...

Journal: :فرآوری و نگهداری مواد غذایی 0

many factors can affect wheat gluten properties and functionality. one of the most important, factors is the wheat bug damages. insect injects a salivery proteinase into wheat kernel that causes weakening of gluten, substansial losses in physical quality, dough properties and baking performance. bread baked with the insect-damaged flour has a much lower volume, poor crumb sensory quality (textu...

Journal: :پژوهش های علوم و صنایع غذایی ایران 0
(pages 33-45) s. razmkhah sharabiani s.m.a razavi kh. behzad m. mazaheri tehrani

in this paper, the effect of two domestic seeds hydrocolloids (basil seed and sage seed gums) and one commercial hydrocolloid (pectin) on characteristics of non-fat concentrated yoghurt was studied. for this purpose, effect of different concentrations of these gums (0.05, 0.1, 0.15 and 0.2%) on physicochemical and sensory properties after 1 and 7 days were investigated and compared with control...

پایان نامه :وزارت علوم، تحقیقات و فناوری - دانشگاه رازی - دانشکده علوم 1387

boron nitride semiconducting zigzag swcnt, $b_{cb}$$n_{cn}$$c_{1-cb-cn}$, as a potential candidate for making nanoelectronic devices was examined. in contrast to the previous dft calculations, wherein just one boron and nitrogen doping configuration have been considered, here for the average over all possible configurations, density of states (dos) was calculated in terms of boron and nitrogen ...

پایان نامه :دانشگاه آزاد اسلامی - دانشگاه آزاد اسلامی واحد تهران مرکزی - دانشکده زبانهای خارجی 1392

this study focuses on tracing the clearly defined elements of magic realism in toni morrison’s song of solomon as an illustrious african american example of the mode. magic realism is a fictional technique that combines fantasy with raw physical reality in a search for truth beyond that available from the surface of everyday life. toni morrison, as a distinguished african-american practitioner ...

Journal: :journal of paramedical sciences 0
zahra goudarzi department of food science and technology, varamin branch, islamic azad university, varamin sara sohrabvandi department of food technology research, national nutrition and food technology research institute, faculty of nutrition sciences, food science technology, shahid beheshti university of medical sciences, tehran mahnaz hashemiravan department of food science and technology, varamin branch, islamic azad university, varamin amir mohammad mortazavian department of food science and technology, national nutrition and food technology research institute, faculty of nutrition sciences, food science technology, shahid beheshti university of medical sciences, tehran

today, in parallel to growing in acceptance of functional products, various additives are used to improve the characteristics of functional food products. the coenzyme q 10 plays a vital role in cellular energy production. it also increases the body's immune system via its antioxidant activity. the aim of this study was to evaluate the addition of coenzyme q 10 on physicochemical properties of ...

Journal: :journal of food biosciences and technology 2015
h. molavi j. keramat b. raisee

regarding the nutritional value and availability of acorns in west and southwest of iran, the effects of partial substitution of wheat flour with acorn flour was investigated. wheat flour was replaced by treated acorn flour in the formulation of sponge cake and the quality characteristics were evaluated. density of cakes was increased with increasing the acorn flour. as the substitution degree ...

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